Ingredients for Spinach And Goat Cheese Hashbrowns Nests
- Simply Potatoes Shredded Hash Browns
- Extra Virgin Olive Oil
- 1 1/2 teaspoons salt
- ½ teaspoon lemon pepper
- Cooking spray
- Frozen Spinach
- Sun Dried Tomato Packed In Oil
- A pinch of garlic powder
- 4 ounces goat cheese
- Whole Milk
- 4 large eggs
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How to Make Spinach And Goat Cheese Hashbrowns Nests
- Preheat oven to 400°F (200°C).
- In a large bowl, combine 1 (26 ounce) package Simply Potatoes Hashbrowns with 4 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon lemon pepper. Mix thoroughly until potatoes are evenly coated.
- Spray a 12-cup non-stick muffin tin with cooking spray.
- Evenly distribute the hashbrown mixture into each muffin cup, pressing firmly to form a nest with a small well in the center.
- Bake for 20-25 minutes, or until hashbrowns are lightly golden brown.
- Remove from oven and set aside.
- While hashbrowns bake, prepare the filling: squeeze excess water from 5 ounces fresh spinach. Sauté spinach in 1 tablespoon olive oil over medium heat for 6-8 minutes, or until most of the liquid has evaporated.
- Stir in 2 tablespoons sun-dried tomatoes (oil-packed, drained), a pinch of salt, and a pinch of garlic powder. Cook for 2 more minutes.
- In a small bowl, combine 4 ounces goat cheese with 1 tablespoon milk. Mix until smooth and creamy.
- In a medium bowl, whisk 4 large eggs with a pinch of salt.
- Add the goat cheese mixture and spinach mixture to the eggs. Gently combine.
- Carefully fill each hashbrown nest with the egg mixture.
- Bake at 375°F (190°C) for 15 minutes, or until eggs are set and lightly browned.
- Let cool slightly before carefully removing nests from the muffin tin using a butter knife.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
3g
Fat
11g
Carbs
1g
